I was hoping to make the Apple And Almond Cake as a Bundt using a Cathedral Style Bundt Pan for Easter. The recipe calls for a spring form pan. Is this absolutely essential? What can be done to ensure that the cake comes out from a non spring form pan? or would you not advise doing the cake this way? Many thanks.
Nigella's Apple And Almond Cake (from Feast and on the Nigella website) is a very moist cake made with ground almonds (almond meal), eggs and apple puree. Unfortunately we suspect this could be a difficult cake to make in a bundt tin as the cake does not contain any gluten. Gluten provides structure to a cake, helping it to hold together. In a shaped bunt pan with a very defined pattern you may find that parts of the cake break off when you try to unmould it. So a springform pan is the best pan for this particular cake.
In general if you are using a bundt pan it is best to either use a non-stick baking spray or to brush the inside of the pan with a paste made from equal quantities of flour and vegetable oil. Make sure that you grease any crevices in the pan really well. Put the pan upside down on a wire rack (over some newspaper) for a few minutes to let any excess oil drain away.